Wednesday, September 24, 2008

Make a well in center of flour. Add egg yolks, egg and salt; Mix thoroughly. Mix in water, 1 Tablespoon at a time until dough is stiff but easy to roll.Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-thin rectangle on well floured cloth covered board ( keep remaining dough covered ). Loosely fold rectangle lengthwise into thirds, cut crosswise into 1/9-inch stripsfor narrow noodles, 1/4 inch strips for wide noodles. Shake out strips and place on towel until stiff and dry, about 2 hours.Break dry strips into smaller pieces. Cook in 3 quarts boiling water ( 1 Tablespoon salt ) until tender, 12 to 15 minutes, drain..( To cook half the noodles, use 2 quarts water and 2 teaspoons salt ).Do-Ahead Tip: After drying, noodles can be covered and stored no longer than 1 month

I don't roll mine out as thin as they say because we like a thicker noodle..and I make mine wide..I have never made these cooked in plain water..I most usually cook some good chicken ..You need a good broth I have used beef and pork but chicken is our favorite..I don't break my noodles up either..You see how I cut them ..I just throw them in the broth like that..and I have never stored them because I throw them all in the pot..I have added pictures of my noodles so you can see..If you make them let me know how you guys like them..I have been making these for probably close to 30 years and they are a favorite over store bought in our house..

I am somebody. I am me. I like being me. And I need nobody to make me somebody. Louis L'Amour

About Me

I am 57 years old..I am happily married to a man that is perfect for me..He is the only man I have ever been in love with..God gave him to me and that is why it works..I have 2 sons that I love with all my heart.